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  <title xml:lang="en">Rosemary Parmesan Shortbread</title>
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<h1>Rosemary Parmesan Shortbread</h1>
<table class="recipe">
<tr>
  <td>1 c all purpose flour</td>
  <td rowspan="5">combine</td>
  <td rowspan="7">mix</td>
  <td rowspan="7">make two logs</td>
  <td rowspan="7">refrigerate</td>
  <td rowspan="7">slice</td>
  <td rowspan="7">bake 15&ndash;17 minutes at 350&deg;F</td>
  <td rowspan="7">cool on baking sheet 5 minutes</td>
  <td rowspan="7">cool on wire rack</td>
</tr>
<tr>
  <td>&#190; c corn starch</td>
</tr>
<tr>
  <td>1 t salt</td>
</tr>
<tr>
  <td>1 c grated Parmesan cheese</td>
</tr>
<tr>
  <td>1 T chopped fresh rosemary, or 1 t dried</td>
</tr>
<tr>
  <td>1 c butter, softened</td>
  <td rowspan="2">beat until creamy</td>
</tr>
<tr>
  <td>2 T sugar</td>
</tr>
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<ol>
<li>combine flour, corn starch, salt, cheese, and rosemary</td>
<li>beat butter and sugar until light and creamy</li>
<li>add dry ingredients to butter and mix until blended</li>
<li>on a lightly floured surface, form dough into two 10&Prime; logs</li>
<li>wrap each log in plastic wrap and refrigerate 30 minutes or up to
24 hours</li>
<li>grease or line baking sheets with parchment paper</li>
<li>slice logs &#188;&Prime; thick and place 2&Prime; apart on baking sheets</li>
<li>bake 15&ndash;17 minutes at 350&deg;F</li>
<li>cool 5 minutes on cookie sheet</li>
<li>remove to wire rack and cool</li>
</ol>

<p>Makes about 40</p>
<p class="confession">Stolen from <a href="http://www.robinhood.ca/feature/bib.2007.default.asp">Baking is Back 2007</a></p>
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